Gluten and Dairy Free Lemon & Parsley Chicken Soup

Serves 4


  • 1.2 litres chicken stock
  • 3 garlic cloves, minced
  • 1 onion, finely diced
  • 1 lemon, juice and zest
  • 1 chicken breast
  • 70g rice
  • large handful of fresh parsley
  • salt and pepper, for seasoning


  1. Place a drizzle of olive oil in a large pan over a medium heat
  2. Saute the onion and garlic for 5 minutes
  3. Pour in the chicken stock, lemon juice and zest
  4. Add the chicken breast and rice
  5. Bring to the boil and simmer for 15 minutes
  6. Remove the chicken breast and shred with two forks
  7. Put the chicken back in the pan with the parsley and season to taste
  8. Serve